Kaddu Ki Sabzi is a sweet and savory Indian style pumpkin stir fry. It is a traditional Indian side-dish often prepared during festive occasions. This pumpkin sabzi is a no onion no garlic, gluten-free recipe also known as Bhandara style kaddu ki sabzi.
What is khatta meetha kaddu?
The khatta meetha kaddu is quite a popular pumpkin recipe across North India. It is a sattvic style pumpkin sabzi mainly prepared for festive feats.
In Northern India, it is popularly known as pethe ki sabzi or Bhandara style kaddu ki sabzi.
What makes this pumpkin sabzi unique is the combination of sweet and savory flavors.
The heat of red chilies and the spices are balanced by the sourness of mango powder and the sweetness of sugar. Making it a perfect side-dish to accompany the spicy Indian curries and poori.
What type of pumpkin is best to make khatta meetha kaddu?
A green skin pumpkin with deep yellow pulp is perfect to make pumpkin sabzi. Or any other ripe and yellow variety of pumpkin is perfect to make this Indian style pumpkin sabzi.
The pumpkin has to be tender and fully ripe so that it does not take too long to cook.
Serving Suggestions
The best way to enjoy kaddu ki sabzi is with spicy, soupy Mathura style potato curry, piping hot poori, and chilled mint pomegranate raita.
Here are few other main-course dishes to serve with kaddu ki sabzi – Dhaba Style Matar Paneer, Arbi Ki Sabji, or Makhana Sabji
Step-by-Step Kaddu ki Sabzi Recipe:
In a heavy bottom pan, heat ghee over medium flame. Add cumin seeds, mustard seeds, methi dana, and dry red chilli. Fry till seeds start spluttering.
Add pumpkin along with the salt, turmeric powder, red chilli powder, and coriander powder. Stir to combine.
Cover and cook the pumpkin cubes over low heat for 20 – 25 minutes or till pumpkin is tender. Stir occasionally in between.
Once pumpkin turns soft, add mango powder, sugar, and kasuri methi. Stir to combine. Let the pumpkin pieces cook over low heat for the next 5 – 10 minutes. Stir occasionally in between.
More Pumpkin Recipes For You:
For more such fun recipes in your life subscribe to our weekly newsletter or follow us on Instagram, Youtube for all the daily updates.
If you try this recipe and love it, please leave a comment and a Star Rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.Â
Khatta Meetha Kaddu Ki Sabzi
- Heavy Bottom Kadhai
Ingredients
- 500 gram yellow pumpkin, peeled and cut into cubes
- 4 tablespoon ghee
- 4 dry red chilies, broken into halves
- 1 tablespoon cumin seeds (jeera)
- 1 tablespoon mustard seeds (rai)
- 1/4 teaspoon fenugreek seeds (methi dana)
- 1 teaspoon turmeric powder
- 1 teaspoon dried mango powder (amchur)
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder (dhaniya powder)
- Salt to taste
- 2 tablespoon jaggery or white granulated sugar
- 2 tablespoon kasuri methi (dry fenugreek leaves)
Instructions
- In a heavy bottom pan, heat ghee over medium flame. Add cumin seeds, mustard seeds, methi dana, and dry red chilli. Fry till seeds start spluttering.
- Add pumpkin along with the salt, turmeric powder, red chilli powder, and coriander powder. Stir to combine.
- Cover and cook the pumpkin cubes over low heat for 20 – 25 minutes or till pumpkin is tender. Stir occasionally in between.
- Once pumpkin turns soft, add mango powder, sugar, and kasuri methi. Stir to combine.
- Let the pumpkin pieces cook over low heat for next 5 – 10 minutes. Stir occasionally in between.
- Serve Khatta Meetha Kaddu Ki Sabzi warm with poori ( see recipe).
Recipe Notes:
- For making kaddu ki sabzi, cut or dice the pumpkin into chunky squares.Â
- Always add sugar and mango powder after the pumpkin is tender or almost cooked. Adding them before might increase the cooking time.Â
- Once the sabzi is ready, you can slightly mash it using the back of a ladle or spoon.Â
10 comments
I am not a very kaddu fan..but this very dish looks and sounds tempting. I am going to try this out. Best part is the simplicity involved in its cooking 🙂
Even I prepare khatta meetha kaddu! Loved the presentation!
Very nice recipe. It looks so delicious in the pics. I don’t like kaddu at all, but this recipe looks so yum. Will surely try this.
Thank you so much and hope you start liking pumpkin after trying this recipe 🙂
Yummy and healthy Sabzi
Just made this subji! Turned out amazing.. Thanks a bunch..
Thank you so much for your loving feedback.
This flavor combo was terrific!!
Can I get your advice – despite using an extra TBS of Ghee from the start I found the dish drying up very soon, almost before I could reach the desired end…. And I didn’t want to end up with not fully cooked ingredients… Any suggestions on how to rescue it in the future? Bcoz 4TBP of fat to cook 500g of Raw Pumpkin plus Masalas seems challenging.
Thanks!!
I would suggest using a heavy base, non-stick kind of cooking vessel. I cook this dish in 4 – 5 tablespoons of ghee as pumpkin is a soft vegetable that cooks very fast. Also, maintain the stovetop flame at low-medium and not high.